GARLIC, HERB & PARMESANPULL-APART BRIOCHE

Directions

• Preheat oven to 180˚C or 160˚C fan assisted.
  Beat together flour, salt, milk, eggs, yeast and sugar until
  a smooth dough forms. Slowly add the chopped Marvello,
  continue to mix until the dough comes together and
  starts to leave the sides of the bowl. The dough will be
  very soft and smooth and slightly tacky. Place into a bowl
  covered with cling film and refrigerate overnight.
  Take the dough out of the fridge, knead the dough on a
  floured surface till smooth. Separate the dough into 20 x
  60g balls.
  Make the garlic butter, melt the Marvello then mix in the
  rest of the ingredients. Grease a 26cm springform round
  cake tin.
  Take each ball and dip into the garlic butter mix, arrange
  the balls in the tin. Sprinkle with one more layer of grated
  parmesan, then allow to prove for approximately 1 hour
  or until double in size.
  Bake for approximately 35-40 minutes.